Grilled Mediterranean Vegetable Sandwich

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in the preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.

3. Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.

4. Peel cooled peppers, core, and slice. Layer eggplant, peppers, and mushrooms in focaccia.

5. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

   

Editor's Note:

The eggplant and red peppers can also be grilled. Lightly oil the grate and cook over medium or medium-high heat until vegetables are tender and have nice grill marks.